This weeknight combo is easy, protein-packed and not at all predictable

Bacon adds even more crunch to the mustardy crumb topping. Photo by TNS

This meal is economical, nutritious comfort in a bowl. In this recipe, we boiled the pasta in a small volume of water, which left the water extra-starchy and thus ideal for building a creamy, full-bodied (but light) sauce. The starchy canned bean liquid helped in the same way. A small amount of bacon imbued the Brussels sprouts with a subtly meaty smokiness and added even more crunch to the mustardy crumb topping.

Orecchiette and Navy Beans with Brussels Sprouts and Spicy Mustard Bread Crumbs

Serves 4

2 teaspoons vegetable oil

1/4 cup panko bread crumbs

2 teaspoons Dijon mustard

1/8 teaspoon plus 1/2 teaspoon table salt, divided, plus salt for cooking pasta

Pinch cayenne pepper

8 ounces orecchiette

2 slices bacon, chopped fine

10 ounces Brussels sprouts, trimmed, halved, and sliced thin

1 (15-ounce) can navy beans, undrained

1 tablespoon cider vinegar

1/2 teaspoon pepper

1/3 cup sour cream

Bring 2 quarts water to boil in a large saucepan. While water is coming to boil, combine oil, panko, mustard, 1/8 teaspoon salt, and cayenne in a 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until panko is golden brown, about 5 minutes. Transfer to a small bowl and let cool completely (do not wash skillet).
Add pasta and 1 1/2 teaspoons salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup of cooking water and drain pasta. Return pasta to pot and cover to keep warm.
While pasta is cooking, cook bacon in the now-empty skillet over medium-high heat, stirring frequently, until crispy, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain, leaving fat in the skillet.
Add Brussels sprouts, 1 tablespoon water, and remaining 1/2 teaspoon salt and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 minutes. Stir in beans and their liquid, 1/4 cup reserved cooking water, vinegar, and pepper and cook until bubbling.
Add Brussels sprout mixture and sour cream to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Divide among four shallow bowls. Sprinkle bread crumbs and bacon over pasta. Serve.

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